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No Bake Chocolate Easter Cookies Recipe

No Bake Chocolate Easter Cookies is a popular Continental Snacks
Author :
On :
Monday, 19 June, 2017
Category :
Festive Recipe
Course :
Snacks Recipe
Cuisine :
Continental Recipe
Technique :
No Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes

Take a look at more Snacks Recipes. You may also want to try Healthy Soya Sundal , Best Sambousa, Easy Masala Murmure


  • For chocolate layers:
  • 12 ounces - semi-sweet chocolate, chips or squares, chopped
  • 1/4 cup - solid vegetable shortening
  • For Orange filling:
  • 2 jars (7.5 ounces) - marshmallow Cream
  • 5 cups - confectioners' Sugar
  • 1/4 cup - grated Orange rind
  • 2 tsp - Orange extract
  • 1/8 tsp - salt
  • (White baking chocolate for garnish, optional)
  • How to Make No Bake Chocolate Easter Cookies:

    1. Bottom chocolate layer: Line bottom of 15 1/2 x 10 1/2 x 1 inch jelly-roll pan with aluminium foil.
    2. Melt 1 cup chocolate and 2 tbsp shortening on top of double boiler over hot, not boiling water, until smooth.
    3. Pour in a prepared pan, spreading evenly with a long thin metal spatula.
    4. Refrigerate for about 20 minutes, until firm.
    5. Tape waxed paper to the bottom of second 15 1/2 x 10 1/2 x 1-inc jelly-roll pan.
    6. Invert chocolate on to paper. Peel off foil. Refrigerate.
    7. Orange Filling:
    8. Combine marshmallow cream, 4.25 cups confectioner's sugar, orange rind and extract, and salt in medium-size bowl.
    9. Stir with wooden spoon until a thick mass forms.
    10. Knead mixture with hands if necessary to incorporate ingredients.
    11. Lightly dust work surface with a little of the remaining 3/4 cup confectioners' sugar.
    12. Turn marshmallow mixture out on to prepared surface. Knead until smooth for about 2 to 3 minutes.
    13. Tape waxed paper to the bottom of first jelly-roll pan.
    14. Lightly dust paper and rolling pin with remaining confectioners' sugar.
    15. Roll filling out to 1/8 to 1/4-inch thickness, to the size of jelly-roll pan.
    16. Remove sheet of chocolate from refrigerator. Let it stand so that it softens slightly - for about 5 minutes.
    17. Carefully invert filling on top of chocolate and peel off waxed paper.
    18. Return to refrigerator and chill for about 15 minutes.
    19. Top Chocolate Layer:
    20. Melt together remaining chocolate and shortening on top of double boiler over hot, not boiling water, until smooth.
    21. Remove filling from refrigerator.
    22. Pour chocolate over the top, smoothing over entire surface with a long thin metal spatula.
    23. Return to refrigerator and chill for 15 to 20 minutes or until firm enough to cut.
    24. Using 1.5 - 2-inch mini cookie cutters, cut into simple shapes. Or cut into 1-inch squares.
    25. If desired, melt white chocolate and use it to make shapes.
    26. Put eyes on bunnies and chicks, tails on bunnies and wings on chicks.
    27. Also to decorate, cut out Easter Egg shapes.


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